Is it terribly gauche of me to admit that I do quite like reheated risotto? I can’t help liking how it goes slightly drier and chewier (particularly in the microwave). I know, I know, this is all the antithesis of what a risotto should be… but it’s not like the fabulous flavours of peas, basil, and lemon would be lost, right? 🙂

This Photograph is so Elegant. The one thing that I love about this photo is that, the subject is so simple and I eat it often, and yet the way you have presented it is wonderful.

Tough Subject
I think this subject is very tough. Except for the green peas, it does not have any specific shape or form. But you have used the depth of field so interestingly that it just changes everything.

Oh thats so dang cute-the cutest part of the post….my mommy wakes me jus like that too…..thats she’s hungry…out here its more like this..”baby,levante queridinha,estou com muito fome” or with a cuppa of cafe or chai in my fav little winnie de pooh muggy…..
Your pic is so beautiful…..
Am trying a feeble attempt at figuring out how u did it without the fantatic rissotto reflecting back……

That really makes me feel revived and refreshed, because in all its warm, cream goodness for comfort when it is so bone-chillingly cold outside, it makes me feel like springtime is just around the corner. Something to do with the vividly green peas and lemon combination!:)

That really makes me feel revived and refreshed, because in all its warm, creamy goodness for comfort when it is so bone-chillingly cold outside, it makes me feel like springtime is just around the corner. Something to do with the vividly green peas and lemon combination!:)

p is right bea! here in italy we have what we call “risotto al salto”. saffron risotto reheat. if you advance some risotto you can prepare a sort of disc that you can fry (not deep frying, of course) in butter. no words to describe!

inspired by this i am making a potato, pea and rice soup as we speak. my mom used to make for us all the time when we were kids. with lots of parsley and raw olive oil on top. sometimes even a poached egg. beautiful and i’m sure Lulu loved it, who wouldn’t!

Risotto with peas is one of my favourites. Basil and lemon just make it smell like spring. Given that I spent the day playing with the snow… Will spring ever come? Thanks for the beautiful picture and swett moment shared with us!

Just looking at the title I read “Pear risotto with basil and lemon”, which would be very nice too (as a sweet one or savoury with parmesan or some more robust cheesem like goat or taleggio). Then I saw the picture and realized my mistake.

how lovely… this is one of my first visits to your site and I am reminded of a risotto I once had with peas, asparagus, lemon, and mascarpone – whenever I make risotto I am always rushing everyone to the table as well – I know they find me fussy, but there is an art to achieving that delicate creaminess and it is quite sad for it to not be lapped up in all of its perfection! Your photos are inspiring.

hi , i’m just googling ,, and found your website , and
um could i ask something to you ?
what is your camere? i mean canon, sony,, like that
cuz i’m also interested in to take picture especially food ,cookie,,,
so when you watch this commen , please send an email!!
thank you!

What a delightful combination – just the idea of your combination of lemon basil and peas is titillating my sense. I can’t wait to try it. And by the way, I also find there’s something very comforting about reheated risotto …

reminds me of a popular hungarian garnish called “rizibizi”, which is kind of a nickname made up of ‘rice’ and ‘peas’. traditionally it’s sprinkled with fresh parsley when served, but this rizotto seems even fresher 🙂

Béatrice Peltre is a food writer, stylist and photographer working out of her home studio in Boston.
She is a regular contributor to the Boston Globe Food Section, and her work has appeared in many publications
such as Saveur, Food and Wine, Whole Living, Fine Cooking, the Wall Street Journal, NPR, the Huffington Post,
the Washington Post, the Chicago Tribune, Edible Boston, Living France, the New York Times Diner’s Journal,
and in many other international magazines.